Whole Wheat Coconut Citrus Poppyseed Muffins

 

 

 

 

Well, another morning of early rise due to water shut off in my building.     *yawn*

I have lost count of how many times I’ve either gone to the gym, or dragged myself out of bed hours earlier than planned, just to be able to have a shower before my day starts- due to scheduled water shut downs and construction in my building. After an entire summer of obnoxious concrete drilling, 15 months of near-weekly water shut downs, late night hooligans screaming on the street below, early morning construction noise, and terrible allergies due to poor air filtration in the building- I’m finally on the countdown. The countdown to sleep. The countdown to MOVING DAY! No more bachelor suite. Yes it’s only three blocks away from here, but it’s quiet. It’s on the 18th floor. It has an even better view. It will have a brand new oven. It will have room for two. I can’t wait.

I guess you can tell from my posting new muffins that I am done meticulously counting calories. I’m not off the wagon, I’m just not being as strict this week. I did a solid 10 days of calorie counting and portion controlling- and it actually wasn’t quite as bad as I’d thought it’d be. Not easy, but not terrible. I just needed to get off my habit of not eating well for the first half of the day, drinking wayyy too much coffee, and eating large meals very late at night. I feel better, but I can’t stick to 1200-1300 calories every single day. Sometimes you just want a damn glass of wine! Or a muffin, or cookie.

So today I make a latte, and some muffins. Hell, I’m up and showered before the water shut down- might as well.

 

 

 

Whole Wheat Citrus Poppyseed Muffins with Coconut: yields 6 medium muffins

 

1/2              cup all purpose flour

3/4              cup whole wheat flour

1+1/4 tsp    baking powder

pinch          salt

1/4 cup       brown sugar, packed

2 TB           coconut oil, liquid

1/2 cup      milk (or coconut milk for vegan)

1                large egg

2                lemons, zest and juice

(or 1 small orange and one lemon)

1 TB          poppy seeds

1/4 cup      shredded, sweetened coconut

 

-Preheat oven to 375 F.

-Mix all of your dry ingredients in a large bowl with a spatula

-Whisk all of your wet ingredients in a separate container with a fork, and then slowly stir into your dry ingredients.

-Don’t overmix, just stir until there are no large lumps of dry flour.

-Scoop into muffin molds and bake until they bounce back in the center when pressed lightly.